An article in the Food Technology Journal (Vol. 10, 1956, pp. 3942) describes a study on
Chapter 13, Problem 13-28(choose chapter or problem)
An article in the Food Technology Journal (Vol. 10, 1956, pp. 3942) describes a study on the protopectin content of tomatoes during storage. Four storage times were selected, and samples from nine lots of tomatoes were analyzed. The protopectin content (expressed as hydrochloric acid soluble fraction mg/kg) is in the following table.
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